Description
These Caramel Apple Cheesecake Bars combine a buttery crumb crust with spiced sautéed apples and a creamy cheesecake filling, all swirled with luscious caramel. Perfectly balanced between tart and sweet, they make a delightful treat for fall or any time you crave a comforting dessert that’s easy to cut into neat bars.
Ingredients
Scale
Crust
- 1 ½ cups all-purpose flour (or almond flour for gluten-free option)
- ½ cup brown sugar
- ½ cup unsalted butter, softened
Apple Filling
- 3 cups peeled, cored, and diced tart apples (Granny Smith or Honeycrisp)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp granulated sugar
Cheesecake Filling
- 16 oz cream cheese, room temperature
- â…” cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream or heavy cream
- 1 tsp vanilla extract
Topping
- ½ cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the crust: In a mixing bowl, combine the flour, brown sugar, and softened butter until the mixture becomes crumbly and evenly mixed. Press this mixture firmly and evenly into the bottom of a baking pan. Bake at 350°F (175°C) until golden and set, forming a sturdy and buttery base for the bars.
- Sauté the apples: Peel, core, and dice the tart apples. Toss them with cinnamon, nutmeg, and granulated sugar. Cook the apple mixture in a pan over medium heat, stirring occasionally, until the apples are slightly softened but still retain their shape, creating a flavorful fruit filling.
- Make the cheesecake filling: Beat the cream cheese in a large bowl until smooth and creamy. Gradually add the sugar, eggs, vanilla extract, and sour cream (or heavy cream), mixing gently until the mixture is silky and well combined, being careful not to overmix to maintain a light texture.
- Assemble the bars: Pour half of the cheesecake filling over the cooled crust, spreading it evenly. Distribute the sautéed apples evenly on top of this layer. Cover the apples with the remaining cheesecake filling. Drizzle the caramel sauce over the surface, then use a knife to gently swirl the caramel into the cheesecake filling for a beautiful marbled effect.
- Bake and cool: Bake the assembled bars at 325°F (163°C) for 35 to 45 minutes, or until the cheesecake is set but still slightly jiggly at the center for the perfect creamy texture. Remove from the oven and allow the bars to cool completely in the pan before slicing into 16 even bars for clean portions.
Notes
- For a gluten-free version, substitute all-purpose flour with almond flour for the crust.
- Use tart apple varieties like Granny Smith or Honeycrisp for balanced flavor and texture.
- Ensure cream cheese and eggs are at room temperature for a smooth, lump-free cheesecake filling.
- Do not overmix the cheesecake batter to prevent cracking during baking.
- Allow the bars to cool fully before cutting to keep the bars intact with clean edges.
- Homemade caramel sauce can be used for extra flavor, or choose a good-quality store-bought option.
